Oyatte

Oyat was the restaurant where I had the best lamb dish I’ve ever tasted. This is coming from someone who normally doesn’t enjoy lamb. The dish was incredibly rich and complex, yet completely free of the strong gaminess that often puts me off. It was beautifully balanced and unlike any lamb I’ve had before. The wine program was equally impressive. The sommelier was warm, knowledgeable, and attentive, offering a thoughtfully curated selection and taking the time to explain each pairing. That level of care elevated the entire dining experience. The interior is elegant, refined, and beautifully designed. While the sofa seating on the first floor was slightly less comfortable for enjoying a full meal, the restaurant’s unique concept of dividing the course into two separate sections was a standout detail. It kept the experience feeling fresh and engaging, preventing the tasting menu from ever becoming repetitive. If you’re looking to experience dishes that feel genuinely new and unexpected, I highly recommend visiting Oyatte. It’s one of the rare restaurants that delivers not only exceptional food, but also a memorable and thoughtfully crafted dining experience.

Had a great experience at Oyatte. Starting downstairs for the first part of the meal and then moving upstairs for the main courses made the entire dinner feel unique and thoughtfully paced. The porridge course was a standout for me—simple, comforting, and surprisingly complex. The scallop was beautifully cooked, and the quail dish was one of the most memorable bites of the night. What impressed me most was Chef Hasung Lee’s restraint and confidence. Every course felt intentional and ingredient-driven without being overly complicated or flashy. Great hospitality, beautiful space, and a dining experience that feels genuinely different from most tasting menus in NYC. Looking forward to coming back🩵

Oyatte feels like Chef Hasung Lee’s bold and ambitious statement that he is here to let the food speak for itself. Many people around me had already visited, and I had heard both glowing reviews and more mixed ones, so I was very curious and excited for this meal. Still, I tried my best to approach it with a blank slate. I did not want to experience the restaurant only through the chef I had seen on Culinary Class Wars, through what I had heard from others, or through the version of his food I had imagined in my head. I simply wanted to enjoy the dishes as they were. And once I did that, I was genuinely surprised by how delicious everything was. The downstairs Atelier, with ingredients sourced from Crown Daisy Farm upstate, gave the feeling of dining in a quiet lodge or restaurant somewhere in upstate New York. The menu, the interior, the plates, and even the smallest details all felt carefully considered. The first cold soup was beautifully complex, with different flavors and textures moving together in a way that felt almost like a dance. The turnip prepared two ways was also lovely, and the moo tarte tatin and carrot doughnut brought unexpected pleasure through layers of texture and flavor. Familiar ingredients were presented in ways that felt completely new. We also did the wine pairing, and it added so much to the experience. The sommelier’s thoughtful explanations made each pairing feel intentional and beautifully connected to the food. Upstairs, the scallop, fish, porridge, lamb, and quail were all cooked with great care and precision. Each dish had its own quiet confidence. The desserts, in particular, were flawless. The supplement menu may feel like an added expense, especially on top of an already special fine dining experience, but I would truly recommend ordering it. If you have already decided to treat yourself to a meal like this, the two supplement dishes are absolutely worth trying. With the added richness of black truffle and caviar, they made the experience feel even more abundant, layered, and joyful. What I appreciated most was that Oyatte did not feel like it could be neatly categorized as Korean, French, or any one specific cuisine. It felt like Chef Hasung Lee’s own language. The food was refined, generous, delicate, clean, and full of imagination. I hope people will give this talented chef the time and space to continue developing and expressing the food he truly wants to make. If you come with an open mind and let the food speak for itself, Oyatte offers a deeply memorable and genuinely delicious experience.

I was extremely excited to finally try the culinary monster's restaurant after rooting for him the entire show - to the point it pains me to write this review. I was lucky enough get a reservation before they were filled 5 minutes after the window opened, which along with the show, set my expectations high. Unfortunately, I felt that the meal was not worth the $210 price tag given the other tasting menus available across the city at that price point. The first floor seating seemed a bit unnecessary and was a bit loud. Many of the small plates were decent but didn't wow me with taste and the pacing was slow for the amount of food. The carrot doughnut was a great ode to the show. The caviar supplement is worth the extra charge Upstairs, the 3 course meal begins. The fish was very flavorful but small. The mugwort ice cream was the star of the meal with its flavor and creativity. Unfortunately I left hungry after nearly 3 hours and got some other food nearby. I sincerely hope the experience improves after some time opening. I am rooting for the culinary monster!!